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Shutterstock 277589369

Protein Modification

PROMOD® and FLAVORPRO® speciality enzymes provide value-added solutions for the modification of plant and animal-derived proteins in a range of food and pet nutrition applications.

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PROMOD® and FLAVORPRO® protein valorisation
Protein hydrolysis is conducted in many industries for a range of applications. Whether it is to produce products for sports nutrition, the aging populations, infants, or pet food, protein fortification is a hot topic. By using one of our off-the-shelf enzymes or a customised enzyme unique to you, you can differentiate your product.
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Catalase 929L
Removal of hydro­gen per­ox­ide used as a pro­cess­ing step to assist ster­il­i­sa­tion of food ingredients.
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Flavorpro 373MDP
Micro­bial endo­pro­tease prepa­ra­tion con­tain­ing a high lev­el of glu­t­a­m­i­nase side activ­i­ty for savoury uma­mi flavour gen­er­a­tion and improved pro­tein sol­u­bil­i­ty and digestibility.
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Flavorpro 795MDP
Endopep­ti­dase, exopep­ti­dase and glu­t­a­m­i­nase activ­i­ties for the hydrol­y­sis of wheat and soya to improve pro­tein sol­u­bil­i­ty and digestibil­i­ty and the enhance­ment of savoury flavour profiles.
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Flavorpro 848MDP
A micro­bial 5’-Phosphodiesterase for effi­cient hydrol­y­sis of RNA from dif­fer­ent types of yeast to improve the flavour of yeast extracts.
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Flavorpro 937MDP
A fun­gal exopep­ti­dase prepa­ra­tion suit­able for the hydrol­y­sis of dairy, ani­mal and plant pro­tein sub­strates, used to decrease hydrolysate bit­ter­ness and pro­mote pos­i­tive flavour generation.
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Flavorpro 954MDP
A micro­bial deam­i­nase for the con­ver­sion of 5’Adenosine monophos­phate into the strong flavour enhancer inosinic acid for the pro­duc­tion of nucleotide rich yeast extracts.
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Flavorpro Umami 852MDP
Micro­bial pro­tease prepa­ra­tion for the high release of glu­tam­ic acid from dairy, meat and plant pro­tein sources to pro­duce a strong uma­mi flavour.
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Glucose Oxidase 789L
This enzyme catal­y­ses the oxi­da­tion of glu­cose with oxy­gen to form glu­conate and hydro­gen per­ox­ide to improve prod­uct shelf life. De-sug­ar­ing prod­ucts can also pre­vent brown­ing caused by the Mail­lard reaction.
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